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Showing posts from April 5, 2015

Salmon Gefilte Fish by Ric Orlando

Salmon Gefilte Fish with Beet Horseradish Wasabi Mustard Sauce by Ric Orlando
Gefilte fish is grandfather's food. They are the kind of dish that takes us back to simpler, and poorer, days.Traditional gefilte fish is made from Carp. Carp is considered to be a garbage fish, but when it is all you have, you make do. We humans are very clever when we are hungry. Scraping the meager remains of the meat off of the bones and the head of a Carp and cooking bones to make a gelatinous broth created a low cost and sustaining meal in times when there may not have been a Wal-Mart in the village. In this dish, we have raised the bar by using wild salmon and have livened it up with the addition of lemongrass, ginger and scallions. The recipe is passover friendly, but also real damned good! It is also can be made gluten free, if you're not too strict about the passover rules.
Makes 12 quenelles 1-quart fish stock for poaching 2 cups water salt to taste 1 stick lemongrass 1 pound wild salmon meat, bel…